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When it comes to comfort food, few dishes can rival a warm bowl of soup. Zesty Turkey Meatball and Orzo Soup not only warms the soul but also tantalizes the taste buds with its vibrant flavors. This delightful dish combines lean turkey meatballs with tender orzo pasta and a medley of fresh vegetables, creating a nourishing meal that can be enjoyed any time of the year. Whether you’re looking for a hearty weeknight dinner or a soothing bowl of goodness on a chilly day, this soup checks all the boxes.

Zesty Turkey Meatball and Orzo Soup

Discover the joy of cooking with Zesty Turkey Meatball and Orzo Soup, a perfect blend of comfort and flavor. This nutritious dish features lean turkey meatballs, tender orzo pasta, and a medley of vibrant vegetables, making it an ideal choice for any meal. Packed with protein and essential nutrients, it's easy to prepare and delightful for chilly nights or busy weeknights. Gather your ingredients, and enjoy this heartwarming bowl of goodness that's sure to become a family favorite.
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Ingredients
  

For the Meatballs:

1 lb ground turkey

1/2 cup breadcrumbs (preferably whole wheat)

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

1 clove garlic, minced

1 large egg

1 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1/2 tsp red pepper flakes (optional, for a kick)

For the Soup:

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken or vegetable broth

1 cup uncooked orzo pasta

1 can (14.5 oz) diced tomatoes, with juices

1 teaspoon dried oregano

1 teaspoon dried thyme

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Make the Meatballs:

    - In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, black pepper, smoked paprika, and red pepper flakes. Mix until well combined.

      - Form into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

        Cook the Meatballs:

          - Preheat your oven to 400°F (200°C).

            - Bake the meatballs in the preheated oven for 15-20 minutes or until they are cooked through and golden on the outside.

              Prepare the Soup Base:

                - In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

                  - Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

                    Add the Liquids:

                      - Pour in the chicken or vegetable broth and add the diced tomatoes (with juices), dried oregano, dried thyme, and a pinch of salt and pepper. Bring to a boil.

                        Cook the Orzo:

                          - Once boiling, add the uncooked orzo pasta to the pot. Reduce the heat to a simmer and cook according to the package instructions (usually about 8-10 minutes), stirring occasionally.

                            Combine Meatballs and Soup:

                              - Once the orzo is tender, gently add the baked turkey meatballs to the soup. Allow them to warm through for about 5 minutes.

                                Finish and Serve:

                                  - Squeeze the juice of one lemon into the soup for a zesty finish. Taste for seasoning, adding more salt and pepper if needed.

                                    - Serve hot, garnished with fresh parsley.

                                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6 servings